Freezer Egg Sandwiches on Focaccia Bread

Prep Time: 15 min
Cook Time: 40 min
Yield: 6

These sandwiches are a delicious and convenient breakfast option that can be prepared in advance and enjoyed throughout the week. Once assembled, these sandwiches can be individually wrapped and frozen, ready to be reheated for a quick and satisfying meal any time you're on the go.

Make This Recipe

Ingredients

12 Eggland's Best Eggs, large

1 teaspoon salt

½ teaspoon pepper

5 ounces baby spinach

8 ounces focaccia bread

1/3 cup pesto

6 ounces provolone cheese, sliced

6 ounces turkey bacon, pre-cooked

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Preparation

Preheat the oven to 300°F. Line a 13 x 9 metal baking dish with aluminum foil. Coat the foil with cooking spray.
Combine the eggs, 1 cup of water, salt, and pepper in a blender. Process until combined.
Add the spinach. Process until chopped.
Cut the focaccia bread into 6 equal-sized portions and split the pieces in half horizontally.
Spread the pesto on the inside of the focaccia bread.
Pour the mixture into the prepared pan.
Place the pan in the center of a rimmed baking sheet. Add water to the baking sheet.
Bake for 35 to 40 minutes or until set.
Carefully remove from the oven and place the pan on a cooling rack.
After 10 minutes, use the foil to lift the eggs from the pan. Cool completely and cut into 6 portions.
Put eggs on focaccia slices, add the cheese and bacon.
Wrap the sandwiches in parchment paper, and then in foil. Freeze for up to 1 month.
To reheat, remove the foil. Microwave the sandwiches in the parchment paper for 1 1/2 to 2 minutes.

Nutrition

Information per Serving
Serving Size	6
Calories	507
Fat	31.52g
Saturated Fat	10.41g
Cholesterol	398mg
Sodium	1689.32mg
Carbohydrates	21.20g
Dietary Fiber	1g
Protein	32.24g